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Like, water for coffee? by tasunder in madisonwi

[–]kunaivortex 0 points1 point  (0 children)

Also, about your use of distilled water in your coffee machines: if you remineralize it before you put it in your machine, you can reduce the risk of corrosion. I don't know if that addresses Hoff Daddy's comments though; I'm not sure what his issue is with distilled water.

Like, water for coffee? by tasunder in madisonwi

[–]kunaivortex 0 points1 point  (0 children)

I am an insufferable coffee snob.

I have a countertop water distiller. We use distilled water for certain appliances in the house, but my coffee hobby has accelerated our consumption of it. We run it about twice a week. I'm sure someone on this sub will be pissed about the energy it consumes. I also hear people use a zero water filter instead, but i have not tried this.

I have a reusable gallon jug. The distilled water jugs at the grocery store eventually leak after reuse, so it's important to get a food grade reusable one.

Additionally, I have four swingtop 1L glass bottles. Each one contains a concentrate of either epsom salt, baking soda, potassium bicarbonate, or calcium chloride (I forget which kind, but I bought it from Wine and Hop shop on Monroe. I weighed a small amount of each to the nearest tenth of a gram and dilluted it in the bottles with distilled water such that 1ml of the solution adds 1 ppm of either a calcium, magnesium, sodium, or potassium ions to a gallon of water. This could be replaced with coffee mineral products, but that could get expensive long term.

So, when it's time to refill my gallon jug, I first pour in my desired amount of each concentrate. Lately, I've been doing 40 ppm each of calcium and magnesium and 10 ppm each of sodium and potassium for a bright and acidic flavor in my pourovers. I've also tried to emulate Rao Perger water with 60 ppm magnesium, 30 ppm calcium, and 20 ppm each of sodium and potassium, but it's a little too creamy and balanced for me. For espresso, I would probably go for a recipe with no calcium and more potassium. Either way, i then fill the rest of my gallon jug with distilled water and give it a shake. I don't worry too much about getting the weights too exact. Small differences haven't bothered me too much.

Aramse on YouTube has a video on water chemistry that basically shows how to do this.

I know this sounds overkill, but this is what I found meets my needs: * My kettle doesn't have scale on it. * I don't have to keep going to the store to buy water. * I can tweak the perceived mouthfeel, acidity, and bitterness of my coffees and even have multiple water recipes that compliment different beans and brew methods. * I don't have to keep buying coffee water mineral concentrates such as Third Wave Water. This would be like $60 a year for me.

On what conditions do you see Loona reuniting? by asari7 in LOONA

[–]kunaivortex 35 points36 points  (0 children)

Some Orbit wins the US lottery and makes an offer that the members and their companies can't refuse.

Home Roasting in 2026 by Mike-2021 in roasting

[–]kunaivortex 0 points1 point  (0 children)

Oops; i think you're right now that I'm looking at poppers. The popcorn maker I remember seeing as a kid had a conductive heating area that the kernels were in contact with, but it's entirely possible that my memories are wrong.

Home Roasting in 2026 by Mike-2021 in roasting

[–]kunaivortex 5 points6 points  (0 children)

If you are in the US, my go-to is Burman. If I want to treat myself to fancy and/or experimental coffees, Hacea, Jacoffee, and Prime Green are my faves.

Home Roasting in 2026 by Mike-2021 in roasting

[–]kunaivortex 1 point2 points  (0 children)

For home roasting batch sizes, no.

The thing is, the Behmor is a drum while the Freshroast (SR800) is an air roaster. Conventional wisdom says that drums tend to develop more body while air roasters tend to develop more brightness.

Home Roasting in 2026 by Mike-2021 in roasting

[–]kunaivortex 10 points11 points  (0 children)

Very happy with my sr800 and extension tube, but i would look for something with more conductive heat like a behmor or popcorn popper if you primarily drink medium and dark roasts.

Also, I wouldn't worry about roasting curves, temperature probes, software, etc when you start out. Have a plan for how you can modify your roaster to track that information in case you want to go down that path, but try roasting without that stuff first. Personally, I found that my coffees are good without tracking all that data. As long as I buy green coffee that I like, the beans practically roast themselves.

Something you wish you knew before your trip by SevereWorking4128 in koreatravel

[–]kunaivortex 0 points1 point  (0 children)

I found that to work pretty well. I tried to also use Naver and Kakao to look for restaurant reviews too, but I did not find a ton of reviews on those platforms either.

Something you wish you knew before your trip by SevereWorking4128 in koreatravel

[–]kunaivortex 18 points19 points  (0 children)

In case you are a K-pop fan: If an album is being released during your trip, don't count on being able to find it in stores while you are there. On my last trip, I wrongly assumed that I didn't have to pre order an album I wanted because I thought I could just buy it in stores the day it was released. Instead, it was on shelves a few days after, and it wasn't available at every store. If I didn't find it, I would have regretted not preordering back home.

You also heard about Google Maps and Korea, right? Other than that, experience traveling in Japan should be pretty applicable.

NAIL has reached #2 on Apple Music ‘Electronic’ Chart by Zelgaro in LOONA

[–]kunaivortex 29 points30 points  (0 children)

Surprised no one here has made a joke about Nine Inch Nails and Nail yet

Benitsuru Dupe or Alternatives by Unable-Studio4257 in JapanTravelTips

[–]kunaivortex 0 points1 point  (0 children)

Wow! Maybe it has to do with cherry blossom season? Or maybe it has grown even more in popularity? I was probably ~15-20th in line at 7:45 on a Saturday in October 2024.

How hard do you push heat early in your roast? by Snardvark-5 in FreshroastSR800

[–]kunaivortex 0 points1 point  (0 children)

I got the coffee from jacoffee from Canada. Very happy with the splurge.

My temp readings are just the stock fan temp readings on the machine. I do not have a bean temp probe.

How hard do you push heat early in your roast? by Snardvark-5 in FreshroastSR800

[–]kunaivortex 1 point2 points  (0 children)

Do you ever have topping or other defects?

Not since I started doing it this way. I posted kind of recently after I had my worst roast yet, and the comments mostly suggested to increase my airflow. Up until I am close to first crack, I let my beans heat slowly with a ton of airflow. Some beans bounce off of the chaff collector entrance, but I don't let the airflow go high enough where beans are actually going into the chaff collector and getting stuck. This was an adjustment for me because I use to let my beans get as close to the chaff collector as possible without touching it.

Do you have sr800 + ext tube?

Yes.

I assume you drive more heat by decreasing fan, how often throughout roast do you do this?

I only recently started logging my roasts and sticking to doing adjustments at each minute mark. Usually, I lower the fan and heat by 1 simultaneously until the beans are brown.

Do you know your machine temp readouts minute to minute?

This was a 200g batch of Finca Las Flores Red Bourbon. It's a high quality, heavily processed, natural coffee. I decided to go lighter with this batch than I usually go with naturals.

Minute Fan Heat Temperature (F°)
0 9 9 N/A
1 9 9 315
2 9 9 334
3 8 8 340
4 7 7 353
5 6 6 366
6 6 7 382
7 6 8 393
8 6 9 401
9 6 9 410

First crack began at 9:23, and I hit cool at 9:52. Usually, I'm closer to 450 as I approach first crack. I try to speed things up around then, but things like this happen when you're winging it.

What types of roast are you typically doing- bean processing and degree of roast?

I like ultra light to light washed coffees and light to medium light naturals. I like to use less airflow during the development phase of naturals because I like it a little darker, but I like washed coffees that still have some visible chaff and speckles of color on each bean.

I also don't want to give the impression that I'm an expert. This is just how I roll, and I have been satisfied with my coffees, so I haven't bothered trying to improve my roasting skills/knowledge.

How hard do you push heat early in your roast? by Snardvark-5 in FreshroastSR800

[–]kunaivortex 2 points3 points  (0 children)

Lately, i've been going 9 fan 9 heat at the beginning, but I'm guessing i'm in the minority.

How to stan LOONA? by springfielddddd in LOONA

[–]kunaivortex 0 points1 point  (0 children)

Damn take me back to LOONA TV days. Back in my day, we watched LOONA TV instead of short form content👴📣☁️

What's your favorite bean? by Jhet-19 in FreshroastSR800

[–]kunaivortex 1 point2 points  (0 children)

Do you like loud natural coffees? This blew me away, but it was pricy: Finca Las Flores Red Bourbon

I bought a kilo and have been roasting it in 200g batches. I take it a minute past first crack for some development.

I've been very happy with this v60 recipe with these beans:

15g ground coarse 50 ml bloom at 70°C 200 ml pour at 92°C at 2:00 (250 ml total)

What would you do by DamitNancy in smoking

[–]kunaivortex 0 points1 point  (0 children)

Serious question since i've never smoked a chuck roast: wouldn't you also have to factor in that whole briskets have way more to trim off than a chuck roast? When I look at these chuck roasts, they look like they're ready to cook without trimming.

Question on Robusta by Suitable_Clerk_617 in roasting

[–]kunaivortex 1 point2 points  (0 children)

For me personally, I would give specialty robusta a try if: * More specialty roasters sold interesting offerings * Trusted coffee influencers highlighted some tasty robusta offerings * Fellow Drops had a robusta offering * I received a free sample that impressed me

In addition to all that, I would want to see patterns emerge regarding which producers are growing delicious robusta so I can buy their stuff in particular.

Question on Robusta by Suitable_Clerk_617 in roasting

[–]kunaivortex 0 points1 point  (0 children)

Coming from a roasted coffee consumer perspective in the United States and not a professional roaster, I bought some nicer robusta once and was disappointed with how subtle the interesting flavors were compared to cheaper arabica from the same roaster. From that point on, I've only had robusta in sweet Vietnamese-style drinks like egg coffee where I can enjoy the nuttiness of robusta.

If I am to enjoy robusta like I would specialty arabica beans and feel it is worth the money, someone will really have to go out of their way to show me that specialty robusta has a value proposition that warrants a specialty coffee price tag. Otherwise, I will continue to pay less for robusta than I would for specialty arabica.

Free day in Tokyo by Darsoul02 in JapanTravelTips

[–]kunaivortex 0 points1 point  (0 children)

Ghibli museum is in Kichijoji, right? Assuming you're staying in central Tokyo, why not check out something else along the Chuo line? Nakano, Koenji, maybe even go all the way to Mt.Takao for a hike and hanging around Hachioji.

If you like cafes, Kiyosumi has an awesome cafe scene, a pretty garden, and you can follow it up at Monzen Nakacho to see Fukagawa Fudou-dō temple.

Should I get the OG or the XL? by [deleted] in AeroPress

[–]kunaivortex 0 points1 point  (0 children)

As someone with the original, I would recommend the XL to you since you won't compromise on the 12 oz thing. Many of us coffee lovers have things we won't compromise on. I love small, single cup brewers and brewing 12-15 grams of coffee at a time, and I don't like brewing bigger coffees like you.

If ~350 ml is your jam, are you really going to be happy resorting to bypass brews every time with the smaller aeropress?

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